• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Quiches and Tarts

    By Carol · Published: May 14, 2016 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Mediterranean Roasted Vegetable Galette

    Jump to Recipe
    4.2 from 15 votes
    1 hour 20 minutes

    Mediterranean Roasted Vegetable Galette is elegant yet fuss-free and the perfectly delicious way to enjoy a summer vegetable bounty!

    Photo of Mediterranean Roasted Vegetable Galette on parchment paper garnished with fresh basil.

    Do you have your garden in yet?  This Mediterranean Roasted Vegetable Galette is a lovely way to enjoy some future garden abundance!

    What is a galette?

    Different from a quiche or tart, a galette does not require a custard filling or any special pans.  It’s simply a rustic, versatile free form tart that can be filled with almost anything.  This version has eggplant, zucchini, red bell peppers and tomatoes.

    How to make Mediterranean Roasted Vegetable Galette:

    • Begin by cutting a small eggplant into cubes and placing it in a colander.
    • Toss the eggplant with a generous amount of salt and allow it to drain for about 30 minutes.
    • Salting the eggplant will help remove some of the mildly bitter taste it tends to have.  I don’t always salt and drain eggplant because I like that flavor.  For this dish, salting will soften it a bit so that when the vegetables are roasted, they all cook evenly.  If you’re salt-sensitive, skip that step and just start the eggplant 5 or 10 minutes ahead of the other vegetables.
    • Peeling the eggplant is optional, however, I prefer to leave the skin on because it contains a ton of antioxidants.
    • Toss the vegetables with olive oil and season with salt and black pepper, then roast them on a baking sheet.
    • When the vegetables are done, tilt the baking sheet slightly so excess oil and moisture drain away.  I prop one end of the baking sheet on a folded kitchen towel or two.
    • After draining off excess oil and liquid, gently toss the vegetables with garlic and basil.  Season to taste with salt and black pepper then place in the crust.
    • If you have a favorite pie crust recipe, by all means, use it.
    • Line a baking sheet with parchment paper then sprinkle it with a small amount of cornmeal.  This will enable you to lift the galette right off.

    Now, let’s eat!

    Close-up photo of Mediterranean Roasted Vegetable Galette on parchment paper garnished with fresh basil.

    More great galette, quiche and tart recipes:

    • Provencal Vegetable and Goat Cheese Tart
    • Butternut Squash Leek and Gruyere Tart
    • Caramelized Onion and Goat Cheese Tart with Thyme
    • Roasted Cherry Tomato Tart with Herbed Ricotta
    • Asparagus Prosciutto and Fontina Tortino
    • Butternut Squash, Leek and Goat Cheese Galette
    • Tomato Ricotta Tart with Basil Pesto
    • Skillet Spanakopita (Greek Spinach and Feta Pie
    • Puff Pastry Vegetable Tart

    Mediterranean Roasted Vegetable Galette

    4.2 from 15 votes
    By: Carol | From A Chef's Kitchen
    Mediterranean Roasted Vegetable Galette is elegant yet fuss-free and the perfectly delicious way to enjoy a summer vegetable bounty!
    PRINT RECIPE PIN RECIPE
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Quiches and Tarts
    Cuisine Mediterranean
    Servings 4
    Calories 228 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Colander
    • Rimmed Sheet Pan

    Ingredients
      

    • 1 small eggplant - just under 1 pound, cubed
    • Salt
    • 2 medium Roma tomatoes - cut into 1-inch pieces
    • 2 small zucchini - total 12 ounces, cut into ½-inch cubes
    • 1 medium red bell pepper - seeded and cut into 1-inch pieces
    • ¼ cup olive oil - plus more for brushing pastry
    • 4 cloves garlic - minced
    • 1 large sprig fresh basil - thinly sliced
    • Freshly ground black pepper
    • Cornmeal
    • 1 roll refrigerated pie crust - (½ package)
    • ½ cup freshly grated Parmesan cheese - divided

    Instructions
     

    • Place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons salt. Let drain 30 minutes. Pat dry with paper towels.
    • Preheat oven to 425 degrees.
    • Place eggplant, tomatoes, zucchini and red bell pepper on a large baking sheet.
    • Drizzle with olive oil and toss to coat. Roast until beginning to brown and just becoming tender, approximately 15 minutes. (Keep in mind they're going to cook again in the galette.)
    • Remove from oven and tilt baking sheet slightly so that excess oil and water drains away. Let cool.
    • Toss vegetables with garlic, basil, salt and freshly ground black pepper to taste.
    • Reduce oven temperature to 400 degrees.
    • Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.
    • Unroll the pie crust onto the prepared parchment paper.
    • Sprinkle half of the cheese over the pastry, leaving a 3-inch border.
    • Place vegetable mixture onto the pie crust, leaving a 3-inch border.
    • Fold the dough over the vegetables, overlapping as necessary to partially cover the filling. (Should have a rustic appearance.)
    • Brush the pastry with olive oil.
    • Bake for approximately 30 minutes or until crust is golden.
    • Sprinkle with remaining Parmesan cheese. Cut into wedges and serve.

    Notes

    MAKE AHEAD:  Roast the vegetables 1 day ahead of time.  Assemble galette when ready to bake.

    Nutrition

    Serving: 1 | Calories: 228kcal | Carbohydrates: 13g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 212mg | Potassium: 578mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1458IU | Vitamin C: 56mg | Calcium: 179mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Baked Orecchiette with Cauliflower Bacon and Taleggio
    Spinach Feta Stuffed Turkey Meatloaf »
    3.0K shares
    • Share210
    • Tweet
    • Yummly
    • Email

    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

    Perfect Roasted Potato Wedges

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Don't toss those radish greens! Pungent, peppery radish leaves make perfect pesto!

    Radish Greens Pesto

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Stacked Tomato Salad with Tapenade and Basil Pesto Dressing - Close-up hero shot on white platter

    Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Greek Farro Salad - Overhead hero shot of salad on round platter garnished with parsley

    Mediterranean Farro Salad

    Yogurt Ranch Cucumber Salad

    Easy Tomato Salad - Hero overhead close-up shot of salad on white platter with serving fork

    Easy Fresh Tomato Salad

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta in serving bowl with serving spoon garnished with fresh parsley.

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta

    Potato Artichoke Salad with Horseradish Dressing

    Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

    Cool and Creamy Potato Salad

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 210Facebook
    • Pinterest
    3049 shares